Green Risotto with Savoy Cabbage, Crispy Kale, Toasted Almonds and Grana Padano Riserva
Ingredients320 g Carnaroli rice
500 g Savoy cabbage
120 g spinach
100 g Grana Padano Riserva
1 head Tuscan kale
1 l vegetable broth
50 g butter
1 cup of white wine
sliced almonds, toasted
extra virgin olive oil
salt & pepper
PreparationIn a large pot, sauté the chopped shallot in a drizzle of olive oil, add the sliced Savoy cabbage, the spinach and a ladle of hot broth, cooking over medium heat for 20 minutes. When cooked, purée with an immersion blender and season with salt and pepper to taste.
Arrange the sliced almonds and Tuscan kale leaves on a baking sheet lined with baking paper, dress with a drizzle of olive oil, salt and pepper and bake in a preheated oven at 180°C for 5-10 minutes, until crispy.
Make the risotto by toasting the rice for a few minutes in a little olive oil.
Pour in a cup of white wine and continue cooking for 15 minutes, adding ladles of boiling broth, and stirring carefully.
When the rice is completely cooked, add the puréed cabbage, turn the heat off and melt in a knob of butter and the grated Grana Padano Riserva.
Serve the risotto hot with the crispy Tuscan kale and toasted sliced almonds.